Antonia Magor Nutrition

Jewelled Quinoa Stuffed Chicken

Antonia MagorComment

This is the most requested meal from my childhood, my mother rarely gets through a family weekend without having to make this roast chicken. The quinoa stuffing fills the roast with a zesty, zippy freshness and the spice covered skin crisps up during roasting making it very moreish. Serve with roasted sweet potatoes and a big green salad. I would seriously recommend adding this foolproof, delicious and simple recipe to your repertoire as a real crowd pleaser.

Free from gluten and dairy.

Serves 4 - 6

Prep Time 15minutes     

Total Time 1 ¾ hours

Ingredients:

Quinoa Stuffing

  • 2 ½ cups (400g) cooked quinoa
  • 1 cup (100g) dried cranberries 
  • ½ cup (100g) chopped dried apricots
  • ½ cup (100g) chopped prunes 
  • ½ cup (100g) pinenuts
  • ½ cup (50g) pumpkin seeds 
  • ¼ cup (50g) pistachios 
  • zest & juice of an orange (reserve after juicing and zesting) 
  • zest & juice of a lemon (reserve after juicing and zesting)
  • small bunch of parsley finely chopped

Spices  

  • ½ teaspoon fennel seeds 
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg 
  • seasoning

A large organic free range chicken, olive or coconut oil

Directions:  

  • Pre heat the oven to 180C. 
  • Remove your chicken from the fridge around 20 minutes before, thoroughly and leave to stand at room temperature. 
  • For the stuffing, combine your quinoa, dried fruit, nuts, chopped parsley and the juice and zest of the orange and lemon in a large bowl. Set aside while you prepare the spices.
  • Using a pestle and mortal pound the spices and seasoning until they resemble a fine powder.  
  • Place your chicken in a deep roasting tray and stuff the chicken cavity with quinoa until it is tightly packed. Rub the spice mixture all over your chicken with a drizzle of olive oil or coconut oil and place the reserved orange and lemon halves around it. 
  • Roast your chicken for 1 ¼ - 1 ½ hours until the juices run clear. 
  • Take out of the oven and loosely cover with tin foil. Allow to stand for 20 minutes before serving.